As Ontarian as apple pie

Apple pie often gets lumped in with lists that include motherhood, truth and justice. As such, it’s deemed to be a common staple, though the pies are certainly much more common – and a whole lot tastier – than the latter two items on that list.

Apples are a local commodity and not usually subject to seasonal restraints. And who doesn’t like pie?

For this particular offering, northern spy apples are a good choice, but you go with spartans, Ida reds, cortlands, crispins, golden delicious or empire apples, all of  which hold their shape when baked. They vary in sweetness, so adjust amount of sugar accordingly. And according to taste.


Homemade Apple Pie

  • Crust:
  • 6 cups cake and pastry flour or 5-1/2 cups all-purpose flour
  • 2 tsp. salt
  • 1 lard
  • 1 Tbsp. vinegar
  • 1 egg, lightly beaten
  • Cold water
  • Filling:
  • 1/3 cup – 1/2 cup brown or granulated sugar
  • 1 Tbsp. all-purpose flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 5 cups sliced, peeled and cored apples
  • 1 Tbsp. butter or non-hydrogenated margarine

In large bowl, combine flour and salt. Cut in lard with pastry blender or 2 knives until mixture resembles coarse meal.

In a 1 cup glass measure, combine vinegar and egg. Add enough water to make 1 cup. Gradually stir liquid into flour mixture, adding only enough liquid to make dough cling together.

Gather into a ball and divide into 6 portions. Wrap and freeze or refrigerate unused portions.

Roll out a portion on a lightly floured surface. If dough is sticking, refrigerate 1 to 2 hours. Fit pastry into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang.

Combine sugar, flour, cinnamon and nutmeg and toss with apple slices. Place filling in pie shell and dot with butter or margarine.

Roll out another portion of pastry and place over filling. Trim top edge of crust, leaving a 1/2-inch overhang. Tuck overhang under bottom edge of the crust. Press together and flute edge.

Cut several slashes as steam vents in top crust.

Bake in preheated 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C) and continue baking for 35 to 45 minutes or until fruit is tender and pastry is golden brown.

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